Tofu Cuisine Sorano Shibuya — Restaurant in Tokyo

Tucked away in a quiet corner of Tokyo, this minimalist, reservation-required restaurant has a curious charm—though walk-ins can occasionally be lucky, don’t count on it. On one visit, we were turned away; another time, fortune favored us and we were seated. If you plan to go, a reservation is highly recommended to avoid disappointment.

The experience was mixed, leaning from moments of brilliance to surprisingly bland. They do have quite a few vegan options to choose from. One thing to note upfront: the portions are small—elegantly plated, but not necessarily satisfying in size. If you arrive hungry, be sure to order accordingly.

We began with the Avocado Tofu, a tiny serving of just two pieces, but each bite was a revelation—delicately soft, fresh, and utterly satisfying. It was easily one of the standout dishes of the meal.

We followed with the Tofu Skin, which didn’t land as well. The texture was off-putting—rubbery and awkward—making it hard to enjoy even with an open mind. The wheat skewers with Perilla Miso offered more promise, but ultimately lacked punch. The miso had depth, but the skewers felt forgettable, not quite reaching the warmth or heartiness the dish seemed to aim for.

Our main, rice with tofu skin in a thick sauce, was a letdown. Overly salty and one-dimensional, the dish lacked the subtlety or umami depth you’d expect from a tofu-forward kitchen in Tokyo. It filled us up, but didn’t leave us wanting more.

Then came redemption: dessert. The Tofu Tiramisu was, quite frankly, divine. Velvety, rich without being heavy, and packed with flavor. It was everything a modern take on tiramisu should be—soft, gooey, indulgent—and easily the highlight of the evening.

Verdict: The kitchen shows sparks of creativity and precision, particularly in its small bites and desserts. But it’s inconsistent. When it works, it really works. However, sometimes dishes could feel underwhelming as well. Come for the starters and sweets—but don’t skip the...

Tokyo seemed like a place with good food. This was a perfect ending to my vegetarian Tokyo foodoholic journey. I knew there were lot of seafood options in Tokyo, was pleasantly surprised to have so much of good vegetarian food here.

The dishes made of Tofu, was it really Tofu ( each dish tasted so different). Texture and taste of the tofu were made for each of the dish separately.

Must haves: Fried Tofu, Soranu Tofu ( visibly pleasant, though I was expecting more action ). Soranu Tofu would be made at your table as in left there when it’s being prepared and you can have after it’s ready. Taste is really good though as it’s really melting as the menu suggests.

Desserts : I was skeptical whilst ordering as I am a dessert lover. We went for Tofu Tiramisu and Tofu Cheesecake. Both were amazing, Tofu was made probably separately for both desserts. The texture, the taste all matched what you would expect from a class dessert selection.

Ambience: We were seated in a Japanese style sitting. The restaurant had a great light and overall ambience was romantic with water and light...

We went there in the evening, and the place felt quite hidden, nestled amongst a bunch of residential buildings, giving it a secluded vibe. The interior was beautifully decorated, but unfortunately, I was seated in a private room near the entrance, which felt quite cramped. I didn’t find it very comfortable and felt a bit squeezed in.

As for the food, I thought the best dishes were the tofu skin dumplings, kine-age (deep-fried tofu), dashimaki (super juicy), and the mango soy milk drink (I tried making it at home but just couldn’t replicate it).

My partner loves mapo tofu, so he was determined to try the Japanese version. The result was completely different from the Chinese style—there was no numbing spiciness at all, which wasn’t to our taste.

As for dessert, the tiramisu was quite average—nothing special, so ordering it or not wouldn’t make much of a difference.

I think both vegetarians and non-vegetarians should definitely give this place a try! Just my opinion that the restaurant could also take inspiration from Chef Edward Lee’s six tofu dishes from the latest Culinary...